Ingredients
- 2 tbsp olive oil
- 325g cherry tomatoes
- 2 garlic cloves, finely sliced
- 2 heaped tbsp tikka spice paste or any other curry paste
- ½ tin of coconut milk
- 1 pouch of Merchant Gourmet Jumbo Chickpeas
-
Spinach
Mint Raita: - 200g natural yoghurt
- The juice of 1⁄2 lime
- ½ a cucumber, roughly diced into small pieces
- 2 tbsp mint leaves, finely chopped
-
2 tbsp coriander leaves, finely chopped (plus extra to garnish)
To Serve: - Merchant Gourmet Pilau Rice
- Mango chutney
- Nigella seeds
Instructions
- Heat the olive oil in a large non-stick frying pan over a high heat. Add the tomatoes and cook for 5–6 minutes until blistered, soft and lightly charred. Reduce the heat to low, add the garlic and cook for 1–2 minutes until fragrant.
- Stir in the tikka paste (or curry paste of your choice) and cook for another 1–2 minutes until aromatic. Pour in the coconut milk and add the chickpeas. Let everything bubble gently until the sauce has reduced by about half, then stir through the spinach and allow it to wilt. Season to taste.
- While the curry simmers, add all the raita ingredients to a bowl with a pinch of salt and stir to combine. Heat the Merchant Gourmet Pilau Rice according to the packet instructions.
- Spoon the rice and curry into bowls and top with a generous spoonful of raita. Finish with a scattering of fresh coriander and a dollop of mango chutney on the side if you like.
